Fabrication, characterization and in vitro digestive behavior of Pickering emulsion incorporated with dextrin

Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent

(2020) Qiwei Du et al.   FOOD CHEMISTRY

An efficient small intestine-targeted curcumin delivery system based on the positive-negative-negative colloidal interactions

(2020) Saman Sabet et al.   FOOD HYDROCOLLOIDS

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

Application and functions of fat replacers in low-fat ice cream: A review

(2019) Mehdi Akbari et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Preparation and properties of potato amylose-based fat replacer using super-heated quenching

(2019) Yuying Hu et al.   CARBOHYDRATE POLYMERS

Improving emulsion formation, stability and performance using mixed emulsifiers: A review

(2018) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Physical stabilities of taro starch nanoparticles stabilized Pickering emulsions and the potential application of encapsulated tea polyphenols

(2018) Ping Shao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics

(2018) Anwesha Sarkar et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study

(2017) Saehun Mun et al.   FOOD CHEMISTRY

Does the commonly used pH-stat method with back titration really quantify the enzymatic digestibility of lipid drug delivery systems? A case study on solid lipid nanoparticles (SLN)

(2016) Martha Heider et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids

(2016) Damien J.L. Mat et al.   FOOD RESEARCH INTERNATIONAL

Engineered emulsions for obesity treatment

(2016) Ashkan Madadlou et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

(2015) Hanna Khouryieh et al.   FOOD CHEMISTRY

Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: Influence of starch and surfactant type

(2015) Saehun Mun et al.   FOOD HYDROCOLLOIDS

Effect of Macronutrient Composition on Short-Term Food Intake and Weight Loss

(2015) Nick Bellissimo et al.   Advances in Nutrition

Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility

(2012) Cheng Qian et al.   FOOD CHEMISTRY

Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

(2011) Cheng Qian et al.   FOOD CHEMISTRY

Impact of gastric structuring on the lipolysis of emulsified lipids

(2011) Matt Golding et al.   Soft Matter

New Mathematical Model for Interpreting pH-Stat Digestion Profiles: Impact of Lipid Droplet Characteristics on in Vitro Digestibility

(2010) Yan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation, characterisation and selected functional properties of sodium caseinate–maltodextrin conjugates

(2009) Jonathan O’Regan et al.   FOOD CHEMISTRY

Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions

(2007) Yuan Yuan et al.   FOOD RESEARCH INTERNATIONAL